Preparing the Eggplant: Cut off ends. Slice lengthwise into even slices. Set eggplant slices onto a parchment lined baking sheet pour over around 5 tablespoons oil and a few pinches of salt, toss well to combine. Line eggplant slices on tray then roast for twenty minutes or longer, until tender through, remove from oven.

Preparing the Roasted Red Peppers: Place red peppers onto a parchment lined baking sheet, toss with a couple tablespoons oil and sprinkle with a pinch of salt, roast around forty minutes, tossing peppers halfway through and continuing to cook until peppers are blistered and softened. Remove from oven, place into a Ziploc or brown paper lunch bag, close top. Let peppers steam in bag for ten minutes. Remove peppers from bag, pull out the stems, peel off the outer skin, open the peppers one by one and remove seeds, rinse gently in cool water to dislodge any hidden seeds, dry peppers well with paper toweling

Preparing the Roasted Garlic: Place whole head of garlic into a small bowl or dish, add water to cover the bottom, around a half-inch, cover with aluminum foil, set into oven on the same tray as the roasted peppers, cook 30 minutes, remove from oven and set aside until cool to touch. Lift roasted garlic head from dish, separate the inside garlic from the outer wrapping of each clove, setting the roasted garlic meat onto a small plate

For the Roasted Pepper and Garlic Spread: Coarsely chop the roasted peppers and set into the bowl of a food processor, add in the roasted garlic meat. Pulse until blended and smooth, sprinkle with a pinch or two each salt and pepper

Preparing the Sandwiches: Place two slices roasted eggplant onto the bottom slice of sourdough bread, top with a couple leaves of basil, then 2 slices of Provolone cheese. Generously spread the roasted pepper and garlic mixture onto the top slice of the bread then set on top of the cheese. Grill buttered sandwich in a Pannini maker, alternatively use a fry pan weighted down with a fitted plate and cook in butter or olive oil until golden brown on both sides

11 Comments

There is something comforting about a panini; perhaps it’s reminiscent of a grilled cheese and the nostalgia brings comfort. This looks delicious! And yes, I think we’ve hit the halfway point. Onwards to spring! Have a great weekend, Peggy.Kelly recently posted…Ahora: Back Again

Hi Kelly, great to see you and hope you are enjoying your long weekend. A nice thought on the panini as a comfort food, I especially like them for the flexibility with diverse ingredients, sort of how I’m feeling about this point actually I like winter, its the need for changing up the selection in the food lane that I’m game for about now.

Hi Cheri, roasted eggplant is so delicious and a great combination with roasted red peppers and the garlic. Thinking of you in Arizona as I write from the Philly region where we are experiencing unbelievable torrential rains, washing away all the snow. Think of me on your sunny mountain hike!

OMG..I just love this, Peggy. Some of my favorite combinations here. Sadly, I am beginning to be allergic to eggplant so cannot enjoy it as much. I love provolone, and it will work really well here, I am sure. Also love that you used half of the peppers to make a sauce. Saves the trouble of using something else, and adds another layer of the same flavor.
I am dreaming of sinking my teeth into this :).

Hello Pragati! Hope you are well and at Kamal Kitchen! Thank you on the Panini. I’m sorry you are starting to be allergic to eggplant, it is interesting how that might occur and hope it is only temporary. See you soon.